1/2 c. onion, chopped
1 clove garlic, minced
1/2 lb. mushrooms
1 bunch fresh spinach
1 bunch broccoli
2 grated carrots
1 pkg. crescent rolls
1 c. grated cheese, Tilamook
1/2 c. sour cream
4 eggs, beaten

Brown in 2 tablespoons butter the onions and garlic. Add broccoli in large chunks and start browning and steaming. Add whole mushrooms, spinach and carrots and continue browning and steaming until vegetables are partially cooked. Add salt, pepper and garlic. Line casserole with crescent rolls flattened out to line bottom and sides of pan. Fill with vegetables mixture. Sprinkle on grated cheese. Poke into mixture spoonfuls of sour cream. Beat eggs and pour over casserole. Stir slightly so that the egg mixture reaches the corners. Dot with butter and bake at 350 degrees for 35-40 minutes, until eggs are set.